Servings: 6 to 8
Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so of the green stem attached when using really fresh spring radishes. They are prettier this way, and the bit of stem contributes a nice earthy flavor. If you can get a mix of colors, all the better.
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Make Ahead Tips
You can blanch the snap peas 8 to 12 hours ahead; cover and refrigerate.
This is the first time I have ever given a Fine Cooking recipe such a low rating. This recipe lacked flavour. In fact, I was dubious as I read through the recipe so I made it ahead of my company arriving and was so disappointed that I served roasted carrots and parsnips instead. .
Served as a light vegetarian main course. Sub olive oil and home made veggie stock. Topped with a spicy cracked pepper. Served with fresh baked bread. Excellent and fast!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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